Baked Crab Rangoon
- Prep Time -
- Cook Time -
- Serves 12
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 1 (6 ounce) can white crabmeat, drained, flaked
- 4 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
- 1/4 cup thinly sliced green onions
- 1/4 cup KRAFT Mayo Light Mayonnaise
- 12 won ton wrappers
2. Cooking Directions
- Preheat oven to 350 degrees F. Mix crabmeat, Neufchatel cheese, onions and mayo.
- Spray 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
- Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.
Yield: 12 servings
3. Still Hungry?
Impress your guests with this easy to make crab rangoon that is lower in fat than the classic recipe because it is baked in won ton cups!
Notes:
Makeover Savings
We've taken a favorite appetizer and made it over. We substituted PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and KRAFT Mayo Light Mayonnaise instead of regular cream cheese and mayonnaise. Since these tasty appetizers are baked, they require less hands on time so that you can spend more time with your guests. This baked version saves 80 calories and 6.5 g of fat per serving compared to traditional fried Crab Rangoon.
For Mini Crab Rangoons
Use 24 won ton wrappers. Gently place 1 won ton wrapper in each of 24 miniature muffin cups sprayed with cooking spray. Fill evenly with crabmeat mixture and bake as directed. Makes 12 servings, two appetizers each.
Nutrition Bonus
Packed full of flavor, these popular appetizers can be part of your healthful eating plan since they are baked, not fried.
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Super Easy!
Karen R - July 27, 2007 02:32:52 PM PSTI got this recipe in my Kraft magazine that gets sent to the house. As most chefs do, I did a little bit of editing. I made two batches, but I folded the won ton rappers into a triangle instead of using the cupcake pan. Also, I used fat free cream cheese, and the low fat mayo (and I used about half of what is recommended). Also, I finely chopped some ginger to add a little bit of zing.
The Crab Rangoons are FANTASTIC, and you'll like them even if you don't edit them to your liking. May I also suggest making a double batch, and using part of it as a crab dip to serve with pita or triscuits!10 of 10 found this review helpful.
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simply awesome
Shelly - February 4, 2007 10:44:11 AM PSTI made these for a get together and they went FAST. Everyone wanted the recipe. They are better and easier to make than traditional rangoons. Only 1 thing I would change is to double recipe.. And you will need them all.
10 of 11 found this review helpful.
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delicious!
lisa - November 4, 2007 10:05:25 AM PSTthis recipe is absolutely delicious. I make it all the time as a snack for my family, and it goes quickly!
6 of 6 found this review helpful.
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